Red Rice Khichdi

Red Rice Khichdi is a nutritious and delicious dish made using red rice, which is rich in antioxidants and fiber. It’s a wholesome one-pot meal that’s comforting and easy to prepare.

simple recipe to make Red Rice Khichdi:

Ingredients

• Red Rice: 1 cup
• Moong Dal (split yellow gram): 1/2 cup
• Ghee (clarified butter): 2 tablespoons
• Cumin Seeds: 1 teaspoon
• Mustard Seeds: 1/2 teaspoon
• Asafoetida (Hing): A pinch
• Green Chilies: 2, slit
• Ginger: 1-inch piece, finely chopped
• Turmeric Powder: 1/2 teaspoon
• Mixed Vegetables (carrots, peas, beans, potatoes): 1 cup, chopped
• Salt: To taste
• Water: 4 cups
• Fresh Coriander: For garnish
• Lemon Juice: To taste

Instructions

1. Rinse and Soak: Rinse the red rice and moong dal thoroughly. Soak them separately for at least 30 minutes.
2. Prepare the Vegetables: While the rice and dal are soaking, chop the mixed vegetables and set aside.
3. Tempering: Heat ghee in a pressure cooker or a heavy-bottomed pot. Add cumin seeds and mustard seeds. When they start to splutter, add asafoetida, slit green chilies, and chopped ginger. Sauté for a few minutes until fragrant.
4. Add Vegetables: Add the chopped mixed vegetables to the tempering and sauté for 3-4 minutes.
5. Spices and Rice: Drain the soaked red rice and moong dal. Add them to the pot along with turmeric powder. Mix well.
6. Cooking: Add 4 cups of water and salt to taste. Mix everything well. If using a pressure cooker, cook for about 4-5 whistles. If using a pot, cover and cook on low heat until the rice and dal are cooked through and the vegetables are tender (this may take 30-40 minutes). Stir occasionally and add more water if needed to reach the desired consistency.
7. Final Touch: Once cooked, open the lid and check the consistency. Red rice khichdi is typically semi-thick, but you can adjust the consistency by adding a little water if it’s too thick. Stir in lemon juice to taste.
8. Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with a dollop of ghee on top, accompanied by yogurt, pickle, or a simple salad.

Tips

• Variations: You can add other vegetables like spinach, pumpkin, or zucchini as per your preference.
• Spices: For added flavor, you can include spices like bay leaves, cinnamon, and cloves in the tempering.
• Vegan Option: Use oil instead of ghee for a vegan version of the khichdi.